YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a vibrant and nourishing lunch featuring succulent grilled chicken breast paired with fluffy quinoa and perfectly roasted broccoli. This meal brings a delightful balance of tender protein, wholesome grains, and crisp vegetables enhanced with a hint of olive oil and seasoning, ensuring a satisfying and clean eating experience.
INGREDIENTS
5 ounces Chicken Breast
1/2 cup cooked Quinoa
1 cup Broccoli
1 tablespoon Olive Oil (for marinade)
1 teaspoon Olive Oil (for drizzling)
Salt and Pepper to taste
PREPARATION
Begin by marinating the chicken breast: gently coat the 5-ounce chicken breast with 1 tablespoon of olive oil, salt, pepper, and any preferred dried herbs. Let it sit for about 15 minutes.
Preheat your grill to medium-high heat. While waiting, rinse and prepare the chicken.
Grill the chicken breast for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.
Meanwhile, prepare the quinoa: bring water to a boil, add the rinsed quinoa, reduce heat, cover, and cook for 15 minutes or until the water is fully absorbed. Fluff with a fork once done.
For the broccoli, preheat your oven to 425°F. Toss the broccoli florets with 1 teaspoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15 minutes until tender and slightly charred.
Once all components are ready, assemble your plate by placing a serving of quinoa, topping it with the sliced grilled chicken, and adding the roasted broccoli on the side.
Serve immediately and enjoy a balanced lunch packed with lean protein, whole grains, and nutrient-rich vegetables.